Ask David

If you bought The New Portuguese Table and have question, need some advice about a recipe, or want to share your experiences about cooking from the book, please comment below. I’ll try to answer as soon as possible. If you would like to purchase an autographed copy, click here.

Think of it as free online support with purchase.—David

Comments

Hello David, I came across an article about your cookbook while surfing the Internet for the Fall River Herald News. For almost twenty years I have been living in the Netherlands but still time to time get homesick; the Internet is a great remedy! That’s how I found out about your book The New Portuguese Table.

I, too, have a passion for cooking. Unfortunately, I discovered this after my grandparents, who were also of Azorean descent, passed away. All the recipes are now lost with them. This is why when I read the article I thought, Yes!! This is what I’ve been looking for!!

There was a white bean and chouriço with chili pepper flakes recipe listed. This brought back memories of growing up at my grandparents house and of Sunday dinners in Fall River, MA. Still can’t get chouriço anywhere like in Fall River :) and I do miss the coffee syrup and chow mein sandwiches.

Do hope that your book will become available in The Netherlands soon! I’m so looking forward to the smells of my chilhood.

Kristine, thanks for writing. A Fall River girl, huh? So glad the article brought back memories. There is indeed a recipe in the book—my mother’s feijão branco com tomatada, or white beans with chouriço in a tomato sauce. It’s very much the kind of food we ate growing up back in Fall River, and even farther back, in the Azores. I hope the Netherlands sells the book, and if it does, and you have questions, please drop in here are ask.

Congratulations on the Julia Child award! It was announced here yesterday in Luso-Americano…my local paper now that I live in the Ironbound. I continue to use the cookbook constantly: more now that I have easy access to all the ingredients in the recipe; and I can taste and compare flavors in local restaurants to check my accuracy and/or preferences. This book is really a great contribution and I am pleased it is being recognized far and wide.

Hi there, Kristine. You don’t know me but I, too, am from Fall River, however I now live outside of Philadelphia. Whenever I go to Fall River, I stock up on sweet bread, wine and chouriço. But you are so far away…Fear not! you can order the book from Amazon and get the chouriço delivered to you. David lists several shops in the references in the back of his book. Here is where I go…and they deliver. Hope this helps.

Hi David, I read your article about you in The Portuguese Times, and i would like yo get a copy of the New Portuguese Table. I was born in Vila Franca do Campo on São Miguel, Azores. I came to this country in 1987. I also lived in Fall River, now I reside in Swansea. I’m very excited about your book because i love recipes. I’d like to try them all. I do hope your book becomes a success. I searched the site and i came across fabulous delicacies of yours. PS. David, can you please tell me if this book is available in Walmart? Thank you.

Hi David, I bought your much-anticipated book. It is wonderful! I even bumped into a lovely lady on the subway who saw the cover and was delighted when I showed her the book—she said that she will definitely buy her own copy!

You should have a book signing in Toronto. There is a large colony of foodies here and I am sure you would be warmly received.

Obrigada por tudo! The Sopa Alentejena is just as my late father made it. And the feijao frade [black-eyed peas] is terrific. My mom would add tuna and then season it with olive oil, chopped onion, paprika, powdered garlic, and vinegar. Yummmy!

I believe your book will open up Portuguese cooking to a whole new generation—and make gastronomic lusophiles of them all.

Catarina, thanks for your kind words. I would love to do a signing in Toronto, and hope to some day. Two of my recipe testers were from the area. Regarding the feijão frade, there’s a recipe on the site similar to what your mother made. It’s called Salada de Feijão Frade com Atum [Portuguese Salad of Black-Eyed Peas with Tuna.] That is a favorite of mine. It almost made it in the book, but it was too similar to the one already there.

Dear David, Just tried making your Almond Torte, following the recipe right to the end.It looked beautiful until I went to cut it,the inside looked very raw. How much longer should I have baked it? Looking forward to reply, Thanking you in advance.—Jeremy

Jeremy, the cake is very rich and the middle is so dense, it collapses a bit, like in the picture. The first thing to do is check to see if your oven is calibrated. An improperly calibrated oven can be off as much as 75 degrees— either hotter or cooler—and will effect the final product. Also, were all your ingredients at room temperature? Was your oven properly preheated, no less than 30 minutes? Did you use the proper size pan?

If all your other cakes and baked goods are spot on time-wise, then I’d say try 10 more minutes with this cake. If it starts to brown too much, cover it with foil. You can even take it out of the oven and poke a small hole in the middle to see if it’s set. A dollop of whipped cream will cover the evidence.

As I type this, the hubby (who is from Northborough, MA) is leafing through your cookbook and drooling. He says he didn’t have this sort of food growing up (he’s basically a Polack :) ). We just ate the lulas recheadas [stuffed squid] for dinner, and they were simply wonderful. Will make them again for sure. I made simple quick-braised kale with butter and garlic, and brown rice as sides.

The weather in S’pore has gone all rainy, and out thoughts are turning to your Azorean sausage, bean, and kale soup for dinner at some point this week. We have high hopes for this!

Ling, sounds wonderful. Did you make the stewed squid in tomato sauce or the grilled version? And my momma’s sausage, bean, and kale soup is really a great cooler/cold weather dish. As I say in the headnote, my dad used to eat it for breakfast on cold morning before going to work. Hearty and earthy.

I just got my copy of the New Portuguese Table from Amazon.com. I rushed through it and, I must say, it moved me (comoveu-me) more than once. It is a wonderfull book. And also a great cookbook.

I congratulate you for your personal journey, so well described. And for your conclusions, too: Portugal—and Portuguese cuisine—is so much more than some happy childhood memories (important as they may be), and there’s so much to be discovered today as there’s ever been.

I believe you merely hint this, but one could argue more assertively that Portugal was always in the forefront of “fusion cuisine,” because it played such ain important role in the transcontinental dissemination of goods, particularly foodstuffs and of agricultural species. And this “fusion” character still shapes the flavours and tastes of Portuguese “traditional” cuisine—especially considering the widespread use of a vast panoply of erbs and spices. Another sign of this is, perhaps, the combined use of such variety of ingredients with the endless variety of dishes you can find in such a minute country, from north to south, the coast and the inlands, the islands.

You manage to capture all in a nutshell—congratulations! Nevertheless, I must also tell you this very frankly, on occasion your excessive enthusiasm paints an almost too positive picture. This said, I acknowledge that your book—and also your pioneering work in the internet—will probably do more for the divulgation and dissemination of Portuguese cuisine than hundreds of Portuguese books, and generations of (more or less) parrochial Portuguese chefs. I can only say: Congratulations and thanks very much!

Nuno, glad you liked the book and that you feel it will do a lot to spread the word about Portugal, its cuisine, and its people. Regarding the idea that Portugal was always on the forefront of fusion cuisine, I couldn’t agree more. Because of space issues, some parts of the book had to be trimmed, but I wrote a section on how, because of Portugal’s seafaring expertise and skill, they brought back on their voyages many new foods, species, herbs and spices. And not only that, but they dispersed them further through the world, giving to many countries what would eventually become their iconic ingredients.

David, just wanted to say that I finally got a chance to dip into the cookbook–decided a milestone birthday party was a good occasion. Since I was only responsible for starters and sides, I selected your spicy pumpkin seeds (pitch-perfect blend of sweet and hot, crunchy and irresistible), the mini chicken pies with chorizo (which I made in advance through the egg wash stage, froze, then popped in the oven the day of–worked like a charm, and they were devoured almost instantly), and finally the seared broccoli rabe with garlic (also delicious). Everything was fabulous, got many compliments from guests, and the recipes were easy to follow, and better yet: fun to read! Your personality and devotion to revved up action verbs come through brilliantly. Honestly, my new favorite cookbook. Can’t wait to try everything else. Thank you for so much hard work, great food, and beautiful photography. It’s not Portuguese, but: yiasou!

Allison, so glad you liked the recipes. I hope you enjoy the rest of the book. Try some of my favs: pork and clams; sea bass with fennel, orange, and tomato; both cataplanas, the sausage-cheese bread; molasses cookies. Of course, Momma Leite’s carne assada goes without saying.

Why has it taken me so long to post a comment? Because I am busy cooking from this delicious book! David, the photography is evocative, and the headnotes are just what I look for in a cookbook–both personal, fun and useful. You have introduced me to new flavor combos—I will admit I was ‘vague’ in the ‘Portuguese cuisine’ category. With simple ingredients, that seem so familiar, I am enjoying rather exotic flavors. Beef Kebabs—what could make these different? Those crushed bay leaves in the marinade. Thanks for making this cuisine and culture so attainable, delicious and….dare I say it: addictive! I’ll be cooking from these lovingly-stained pages all winter…!

I just wanted to say that I saw your article in the Standard Times about your new cook book. Great story of how you became proud of your heritage after your grand mothers passing. I always tell my 16- and 14-year olds to be very proud of where we came from and how much history we have. It’s a shame of all the traditions that are being lost. Maybe that can be your next book of all the different recipes for different holidays and the traditions. I just ordered your book and just want to wish you the best of luck with the book. You will be in Wesport, MA, tomorrow but I will not be able to make it. I live in Dartmouth, MA, and have been in this country for 40 years and never forgot my heritage and very proud to be Portuguese. Best of luck and can not wait to see future books on Portuguese cooking.

Hi, David. I met you and bought your book at Borders when you presented it in Danbury. All the beautiful and flavorful recipes from my country. I was born in Beira Baixa and have been in US since 1971. I have a question for you. I want to order five more for some of my family and friends. Can you tell me if you can autograph each directed to a different person? Please let me know so that I have time to order for Christmas. Thank you and have a great day.

Leonor, I remember you well. We discussed the Orange-Olive Oil Cake. You most certainly can order the books and I’ll be happy to sign each to a different person. Just visit the order page and make the purchase. Once I get the order, I’ll sign the books and have them shipped out.

Just got two of your cookbooks for myself and a cousin. It looks great. I had a friend making the Piri-Piri Paste on page 234 and he asked what type of whiskey you used in this. I know in the Amped up you use dry red wine and in the sauce a white wine vinegar. Thanks, I am looking forward to trying your recipes.

Pat, I’ve tried many brands and all types of whiskey (bourbon, corn, and rye), and each one works fine. Because the paste is cooked so long, having the finest whiskey isn’t necessary. As long as it’s a whiskey you wouldn’t mind drinking, you’re all set.

Hello David, Saw your book at my local library here in Toronto and quickly brought it home. My parents are from Sao Miguel, Azores and my mom was an excellent cook who canned her own pimentão (heaven forbid even one seed should slip into a batch) and smoked her own chouriço every year—of course dad helped too. Unfortunately, mom developed Lewy Body Dementia (a combination of Alzhiemer’s and Parkinson’s), and I forgot to write down her recipes before her memory completely failed.

Note to readers: Be sure to get those favorite dish recipes from your parents and grand-parents! I cannot wait to try out all your recipes, and I will be getting a copy of your cookbook soon.

Gourete, I think the most important thing you said is to make sure we take down the recipes of our family. They’re really like a fingerprint, if you will, of who are as individuals, as families, and as a culture. Well said. (Is everyone listening?)

Eric, Madeira is a fortified wine, meaning alcohol was added to stop the fermentation. The alcohol helps to preserve the wine for a long time. There are stories of unopened bottles of Madeira lasting for decades and decades. The two most important things to consider: 1. the conditions under which you have stored the wine, and 2. the quality of the wine. If the bottle was an inexpensive wine and was exposed to light and heat, I doubt it will have made it.

Just to give you an idea of the staying power of fortified wines, I’ve tasted port, another of Portugal’s great wines, that was more than 100 hundred years old. Granted, it was at the manufacturers’ lodge, and the port was kept under the most idea conditions. Still, it shows the longevity of the wines.

Thanks for bringing attention to Portuguese cuisine. I have purchased copies of your terrific new cookbook for several of my family members to give as Christmas gifts this year. My ancestors, like yours, are from the Azores! I want to help keep these recipes alive. Have you thought about putting something on your blog about traditional Portuguese holiday meals?? Maybe a menu and recipes for Christmas or new year? Thanks!

Christine, Thank you for the kind words! I hope you and your family enjoy the book. We’re pretty set for Christmas on the site for this year, but if you check into NPR’s “A Chef’s Table,” on an upcoming episode I’ll be interviewed about the Portuguese traditions surrounding the holidays.

David, my grandmother talks about a cake her mother used to make with raisins that had been soaked in coffee. Do you know of such a cake? I looked at recipes for the Bolo Preto Portuguesa but it talks about soaking the raisins in rum. Could this have just been a substitution on my vovo’s part? They usually ate it around Christmas. A Bolo Rei? Thanks for your help!

Hi Tiffany. I did some digging around, and there’s a version of bolo preto from Brazil that calls for soaking the raisins in coffee, not rum. It’s possible the cake arrived in Brazil via the Azores. So it’s most likely a substitution your grandmother made—perhaps because you children were eating it!

David, I am Portuguese, my family is from the Azores Islands. I purchased your new book “The Portuguese Table.” My husband and I are enjoying reading it and can’t wait to start using it. I would like to put together a traditional Portuguese Holiday meal for Christmas Eve.bWhat would you suggest? Thanks for putting together this book!

Olá David! I’m a Portuguese resident of San Diego, CA. I have been living here for the past 10 years. Food for me is so important, and I can say I am a pretty good cook. Even though I have gotten used to all ethnic and American flavors by now, I can’t deny that my favorite flavors are still the Portuguese flavors of the food I cook. Being on this coast makes it difficult for me to find certain ingredients, and most times, I have to be creative. So your book is precious to me, since you provide options and resources for how to find the Portuguese items I need.

The other thing I like about your book is that you described what certain Portuguese ingredients would be called in the US. That has been the most difficult for me. Back in Portugal, there were two types of potatoes like you say, red and white. When I got here, it was hard to figure out which potatoes corresponded to the ones I knew.

I would also like to say how happy I was to find that certain recipes in your book, when described in the classic way, were pretty much as I cook them. So many times, I find recipes online or in cookbooks, where Caldo Verde, for example, is done in a totally different way. This just validated my Portuguese recipe knowledge and expertise.

Your book is certainly a precious gem in my kitchen. I appreciate all your efforts to bring to the forefront of the cooking world our wonderful cuisine. I feel like all of us, Portuguese of the world, are ambassadors of this beautiful country, and as such, we need to let people know about this amazing culture. I was never so proud of being Portuguese.

I wanted to let you know how beautiful your book is. I am thoroughly enjoying trying some of the recipes. Although I’m Azorean, some of the recipes are old family favorites which I can prepare with confidence now.

I recently made your massa sovada, which is an old favorite, however I think there’s a typo in terms of the quantity of the milk. The first time I made it I followed the recipe exactly even though I felt that it needed more milk because the dough was too hard. I did the entire process and when I cut it it was extremely dense. The following day I decided to try it again and this time I added more milk for a total of 1 1/2 cups. This time the massa was superb. I thought I would bring this to your attention and that perhaps you might want to check it.

One-half cup of milk is correct for the recipe I was given. But here’s the thing our American measurements: we use volume rather than weight. It’s possible your 4 cups of flour were packed more densely than mine, or those of my testers. I always stir my flour with a spoon, lightly scoop it, and level it off with a knife. But the good thing is you know what the dough should feel like. Next time try a lighter hand with the flour and see if that doesn’t help.

My sister just got me the book for my 50th birthday [to take the place of a trip to the Azores]. Growing up across the river in Bristol, RI, many of your early thoughts and memories about Portuguese food and Portuguese heritage are similar to mine. My mother is a Mederios, he mother an Almeida, and so on.

I live in Holland, joint American-Dutch citizenship. A Portuguese friend is hand-carrying a cataplana for me from Coppermasters and am looking forward to its arrival next week. In addition to ordering your new book, I have looked in vain online for the English version of Fátima Moura’s CATAPLANA EXPERIENCE. Can you please point me in the right direction?

David called me regarding these matters. I am Fátima Moura, the author of the Cataplana Experience. I’m very pleased with your interest in the book. It’s sold online at FNAC or Bertrand, both in Portugal. If you can’t find one, I’ll very pleased to send you a copy by mail.

P.S. to Fátima regarding your book. This is just a “marketing suggesion”, but if Coopermasters Portugal (who, as you know, sells various ‘models’ of stunning copper cataplanas) assisted you with the some of the history, and if indeed the photographs of the cataplanas in your book are their’s, why wouldn’t it make good business sense for all parties concern if an arrangement could be worked out between your publisher and Coppermasters for them too offer the book on their excellent website?

I am in Portugal on holiday & have purchased a cataplana to take home with me & enjoy cooking portugese style! I would love a copy of cataplana experience bilingual edition to assist me with this but return to the uk in 6 days time. Do you know if there are any book shops near albufeira where I can purchase a copy of this book? Thank you in advance for reply.

Further to my attempts to locate/acquire a copy of CATALANA EXPERIENCE, following is a response I received from the ever-helpful Ana Ferreira at Coppermasters Portugal. (I located a copy with an online Portuguese book seller, but they couldn’t handle the complications of my credit card billing address being different from shipping address.) I am now confused over her reference to a little “heavy” edition. Bottom line: Are you aware of anyplace in the USA, UK, Europe (other than Portugal) where one can purchase some version of it?

Eugene, I have found it at Bertrand in Lisbon. As to referring to the book as “heavy,” I must say I’m at a loss. It’s neither a cumbersome nor heavy book. And while the front matter is only in Portuguese, all the recipes are translated into English in the back. I hope this helps.

Hi Emily, thanks for writing. I must admit, I’m a bit loathed to offer up suggestions because the area is a tourist hot spot and establishments change hands often. What good today, isn’t tomorrow. A few things I have thoroughly enjoyed doing is visit the market at Loulé. We visited on a Sunday, and it was amazing. All the fresh produce, fish, sausages, cheeses, and sweet treat were impressive. Parking is a nightmare, so go early. When in Guia, look for small, humble roadside restaurants that serve frango de Guia, they’re smaller, more tender chickens, bathed in Portugal’s famous piri-piri sauce. And those fried poatoes! (Don’t call then French fries.)

When in Sagres, it’s important to go the the fort on the outcropping. Some say it was the school Henry the Navigator built for his sailors, but more likely it was a stronghold built to watch for approaching enemies. Either way, it’s impressive and the picture-taking opportunities are amazing.

In Tavira, site any any local café and listen to the music. We sat for longer than we should have, I think, listening to a small ragtag group of musicians playing classic folk songs. A walk along the canal is a must. Try to walk along some of the color back streets and look for the marvelous door knockers shaped like a hand. They;re very popular. Also, Tavira has a great range of Portugal tiles on the hones.

In Faro you can fins copper cataplanas—clam-shaped cooking vessels no lusophile shouldn’t be without.

One place I’d recommend for dinner is Orangerie at Vila Monte in Moncarapacho. It’s lovely, breezy in spring and summer, and the service is impeccable. I also remember having a good meal at Restaurant Colibri, in Moncarapacho, even though it’s always filled, and with a lot of tourists.

As with any trip abroad: I would avoid the big tourist centers, such as Albufeira. It can be overwhelming. Bottom line: Stay off the beaten path, eat at places where you can’t understand a word they’re saying, and

Do you know where I can locate an authentic recipe(s) for some Portuguese dishes made in some of the best restaurants on the planet, IMHO, in Newark,NJ.? I’ve written everywhere up there – Star Ledger, Don Pepe’s, Iberia, etc.

‘ve been searching and searching for authentic versions of Mariscada en Salsa Verde, Camarones en Salsa de Ajo, White Sangria, and the bread – oh God the bread, from restaurants like Don Pepe, Iberia, Spain, Fournos os Spain, etc., etc. Having moved to South Florida the only chance I get to enjoy this spendor are periodic trips to the NYC area. I make a bee-line whenever I’m up there for one of these restaurants for these dishes and I laugh when those in the City think I’m nuts to leave Manhattan for Newark.

Finished off with an expresso and a snifter of Cardinale Mendosa – life flat-out doesn’t get any better. Thanks in advance. Brian

For years I’ve thought that Americans look at Portugal the same way they perceive another county in which I can claim culinary & overall cultural immersion—Turkey. Former imperial powers at opposite ends of the Mediterranean axis, Portugal and Turkey have long been eclipsed by Americans’ greater familiarity with their neighbors: Portugal is to Spain as Turkey is to Greece and, until quite recently, both countries have been completely overshadowed by their better-known rivals.

Serious gastronomic exploration may be the most effective way to induce Americans to appreciate the complexities of the global village. And the more culinary writers and cooks engage in voyages like yours, of discovery and education, the better for all.

David, have You ever thought of doing a Portugal: On the road again-type of PBS show? Also, do you have any Portuguese food and wine Pairings? That would be so great to see Portuguese wine and food get the exposure it Deserves!

David, I love your cookbook. It’s beautiful and inspiring. I have just come back from the Portland Farmers Market with a bag full of the season’s first fava beans and will transform them into your chilled fava bean soup.

I have a question regarding the cataplana. I have a beautiful one (from The Spanish Table) that I have kept shining brightly in my kitchen but have never used because the instructions say to remove the shiny coating “with kitchen soda” and I am not sure what that means. Baking soda? How do you recommend removing the coating?

Kathy, yes I believe it’s baking soda. But before you do anything, I would contact The Spanish Table and/or the manufacturer. The reason is on many copper cataplana there’s a thin plastic film which keeps the pot shiny. In the package of my copper cataplana was a small packet that had to be dissolved in several gallons of boiling water and the cataplana had to be immersed in it. Several minutes later a sticky plastic coating began peeling off. It was an awful mess, but it did eventually come off. Knowing exactly how the manufacturer of your particular cataplana deals with this coating will help keep your kettle in its best condition possible.

Brian, that’s a Spanish dish—often found in Spanish/Portuguese restaurants in the States. In Portugal, we do have “molho verde,” which is usually added to eggs, some fish, and I;ve even seen it added to pork chops. There are lots of green sauce recipes, most having capers, parsley, anchovies, vinegar, olive oil, egg yolk, occasionally pine nuts, and salt and pepper. You can whip this up and toss it with cooked shellfish. I hope this helps.

Hi David
and greetings from Melbourne Australia…I am Portuguese, but was born and raised in Macau…I have been living in Melbourne close to forty years and the truth of the matter I am as proud as a punch as you are when it comes to be Portuguese, and basking in the so tradidional Portuguese cuisine…my favourites are two Portuguese dishes, along with the bacalhau…but porco and pipis alentejano is one of them and even though I have been annoying my late uncle for this recipee, I have a small problem in the spices to put them on as you have referred to them in Port, and in Australia the condiments and spices are in english…what are cilantro and how do you translate that into English? I have searched for the correct wording, but I failed…please help…anyway, I am proud for you to have produced such perfect dishes, and hope to buy your book when I am in Toronto, next spring and until then congratulations in producing, manufacturing and also promoting the FABULOUS PORTUGUESE CUISINE.
Cheers and love from Filomena.

Thanks for your reply…my uncle’s recipe said coentros, but you wrote cilantro, and that got me by the horns…but I did make the dish, and the capela (macanese dish) and they were a hit all over again.
Can’t wait to buy your book, as I have entered myself in the Australian MasterChef and it is highly time they knew what PORTUGUESE CUISINE IS ALL ABOUT.

Thank you so much, you are really a professional.

Greetings and love from me and Victoria, Melbourne…see you in Toronto, and hopefully I could get your autographed book.

I purchased your book last week as I fell in love with the presentation and the recipe selection. I discovered Portuguese cooking while travelling in Africa and living in Europe and I’ve longed for a decent peri-peri chicken since coming back to Canada 10 years ago. Today, I made your peri-peri paste….and this is it!!! It’s absolutely amazing! I have used it in a turkey wrap at lunch and with sausage at dinner. I can’t wait for the weekend to slather on chicken and cook it over a wood fire. I will definitely try other recipes in your book, and I’m sure many will become my new favourites.

Hi David – I am a Fall River girl who now lives in Oregon and hope to get your new book as a Christmas present after trying a recipe I found in our newspaper this summer. It was for Seared Tuna w/Lemony Potatoes. It was so incredibly fantastic, I had to make it again two days later! Thank you!

I’m wondering if you can recommend a Portuguese inspired salad for me? I belong to a gourmet cooking group and this month we are celebrating food from around the world. My category is salad and I am representing Portugal. The internet has a few things, but I haven’t found the right thing just yet.

Sounds perfect! A couple of questions about the presunto – is there another name for it? Also, if I can’t find it, what would be a good substitute? The proscuitto I’ve seen is thinly sliced, not cubed. Maybe it would still work if I chopped it or sliced it into strips and then sauteed or quickly baked it to a “frizzled” state? Thank you! Sue

There isn’t another name for presunto in Portuguese. But it’s similar to proscuitto. So when you go to the deli counter, ask for a 1/4 inch-thick slice or two of proscuitto. You can then chop it into small cubes. But frizzling thinly sliced proscuitto would be great, too.

David, I love the New Portuguese Table. Thanks so much for including a recipe for Ginga. I fell in love with it this summer, and only had room for one bottle in my suitcase :-).

I have a question somewhat unrelated to the book. This past summer, we visited Braz e Braz in Lisboa. I was able to get some pastéis de nata forms, as well as some flan molds. One thing I would love to give my mother in law this Christmas is an electric salamander for her creme caramel. This tool was a hand held electric with a coiled element to caramelize the sugar. It cost about 15 euros. Unfortunately, due to the voltage differences, we could not get her one there. Do you know of any U.S. sources for something like this? (She does have an old fashioned iron, which must be heated on the stove top, but this is not practical new glass stovetop.) Thanks in advance for your help!

Maria, I’ve done a lot of searches for handheld kitchen salamanders, and all I can come up with those that are manually heated. Sorry about that. You might want to try your local retail or commercial kitchenware store and ask if they might be able to help.

Ola David. I’m a huge fan of yours and have used many of your recipes–both from you book and from this website for years. Portuguese food is one of things I love the most about my Portuguese heritage. I’m praying you will help me with a big challenge I’m facing…

A few years ago I developed a sulfite allergy, so I had to adjust my recipes to remove all wine and vinegar–which are in most Portuguese foods!!! Well, now I have an even bigger challenge. I was recently diagnosed with a gluten allergy as well. I have lot’s of Portuguese family visiting for Christmas and New Year’s and I’m struggling with figuring out what I can make to please us all and address my food allergies. I would appreciate any of your ideas.

Maria, I’m sorry to hear aobut your diagnosis, but, as you know, it’s not the end of the world.

The Portuguese love a lot of food that has nary a smidge of gluten. For the holidays think bacalahu. We love it. It’s the traditional Christmas Eve meal. This recipe has vinegar in it, but you can adjust it, from what you say. Also in my book there’s my mom’s white beans–no gluten. There’s also her carne assada (one of our favorite Christmas dinners); it calls for wine, but you can use sulfite-free wine. And there’s a roast turkey with two stuffings. Granted one is bread-based, but the other is potato-based. Last, Gluten-Free Girl took a tour of my book and found lots of recipes to make. Hope this helps. Happy holidays!

Hi, David. I would like to make your cataplana de peixe for guests tomorrow night. The amount of liquid called for in the recipe seems very small–1/3 c. stock, 2/3 c. wine–for 6 people, and the beautiful photograph of the dish appears more brothy than that amount. Is this amount correct? (I will probably be making it in a Dutch oven, not a cataplana.)

I have loved everything I’ve made from your cookbook. I think our dessert tomorrow night will be the orange and olive oil cake.

Kathy, the amounts are correct. The other ingredients throw off some liquid as they cook, which adds to the broth. Plus when making it in a cataplana (or a Dutch oven with a tight-fitting cover), steam is captured and trickles back into the pot. I’ve made this many times, most recently a few months ago when a friend requested it for her birthday, without trouble. If you’re concerned, have an extra cup of stock on hand and use it as you need. Please drop back in and let me know how it turned out.

After a trip to Portugal a couple of years ago, I went crazy buying Portuguese cookbooks. I vowed this year to actually start cooking from them! Yours is the most beautiful and inspiring by far. Today I made the kale, sausage and bean soup (using a Portuguese friend’s homemade linguica), and the corn bread. The soup was exceptional, but my husband and I both found the bread to be way salty. The recipe calls for 2 tablespoons of kosher salt. Is that right?

Hi, Lori, thanks for the kind words about the book and the soup. Regarding the bread, a few things: Did you use the ratio of flour to cornmeal as written in the recipe? I suspect if more cornmeal is used, less salt is required. Also, did you use kosher salt, which the recipe calls for? Kosher salt has more volume than table salt, plus you use almost 6 cups of flour and/or cornmeal. If you use table salt, 1 tablespoon would be plenty. Bread is one of those tricky things. I’ve made recipes that felt flat and need more salt, others that needed less.

Hi, David. I love your book (of course). Your recipes are a wonderful complement to the recipes I have from my mother (Terceira, Acores). I am not a bread maker, but I forged ahead with the massa sovada. Do you know of any videos that show how to make it so I can get a better sense of the texture of the dough and the kneading process? I did see your post above about the recipe and the sifted flour. Any more tips?

Olá, Carla. The most important thing for the massa sovada is the texture. The dough, when mixed and shaped, should feel smooth, cool, and just a tiny, tiny bit tacky. To measure the flour, remember to mix it with a spoon, dip in your measuring cup, and sweep any mounded flour from the top. That will give you a correct cup measurement.

As with any bread, it takes a bit of time to get the hang of it, if you’re not accustomed to making it. I’m sure after a try or two more, you’ll be making massa with the best of them.

I saw you when you came to Boston University for your demonstration. I love your cook book. (Thanks also for signing an extra copy for my Tio Neslon. He loves it as well). I don’t know if you’ll get this in time, but I have a date tomorrow with this girl that I really like, and she loves olives. So I was planning on making your Portuguese Olive Dip (and some Bolo do Caco as well) but was interested in modifying your recipe. I was thinking about halving the amount of anchovy fillet and increasing the garlic a smidge. Wondering if you have any thoughts. I will report back to you on how it came out. Thanks in advance for your time and consideration.

Thanks for the kind words. The anchovies give the dip the requisite body. I’d use at least three-quarters of them. But if you have enough ingredients, try it with half the anchovies and see what happens.

David – It is a MAGNIFICENT cook book, not just for the recipes and the information, but the design and details. I am not Portuguese or from Fall River, but I am from Providence RI, just down the road, and I grew up on the East Side of the city, near Fox Point. Indeed, my great-grandfather Nathan Rouslin lived in Fox Point and had a grocery store on South Main Street. He spoke fluent Portuguese, albeit with a Yiddish accent. I have two comments: Your book has no recipes for tripe. The tripe I have enjoyed at Portuguese restaurants in Newark NJ are outstanding! Why no tripe? PLEASE, the next time some tripe! The second comment: Why not a cook book Cozinha Rustica? Many people would LOVE a book with the recipes of your beloved vovo! Before they are lost for all time! Not everyone want La Cozinha Nova!!
Muito obrigato!
Phil

Phil, thank you for the comment! It’s greatly appreciated. I nixed the tripe recipe (as well as heart and lung stew!) because not one of my testers would make it and none of the tasters I was to serve it to would eat it. So when you look at a book as a business proposition, it’s really hard to justify using up real estate on a recipe/s people won’t make or eat.

As far as rustic cuisine, there are plenty of other fine books out there that cover it, and the Portuguese book shelf isn’t large enough to support yet another. That being said, I won’t be doing a classic Portuguese book. Sorry!

David, I have been traveling in rural Catalunya and have seen some wonderful gardens even in dense villages. I am a fan of your blog, newsletter and cookbooks. I wonder if you have seen this vegetable in Portugal — I can’t speak Catalan well enough to talk about vegetables I don’t know, so no one can really explain it except one person said (I thought) that you pick the leaves and cook them like greens, then bread and fry the stems. It looks like collards or kale, but in mid-summer does not bolt. They pick the lower leaves and let the stem grow up so it looks a little like green mops growing out of the garden. I am a food writer and would love to plant these and try them.

Thanks so much. If you know of a Catalan food expert that I could write, please suggest one.

Hi David and Theresa. I wish you had the name of the vegetable in Catalan or Spanish. My guess is that you were seeing cardoons, called cardos in Spanish. Stalks with tufts of leaves on top. There’s a picture of red cardoons on my posting. The thick stems of chard (acelga in Spanish) also are cooked as you describe–floured and fried. Hope this helps.

Hi David, I am first generation Portuguese American and come from a long line of excellent cooks! My Mom has been giving me her recipes, and she has promised me her cookbooks.

I bought your book last year and I love it. Some of the recipes remind me of my Avo Maria’s cooking. She couldn’t read or write but she could sure cook. I made your pork tenderloin with Port-prune sauce over the weekend, and it was awesome. My 3-year-old was eating the sauce with a spoon. I already have her in the kitchen cooking with me. Thank you for sharing your family’s recipes and memories with all of us. It makes me proud to be Portuguese!

Suzanne, nothing makes me more pleased than to hear your three-year-old was lapping up the sauce and that she’s cooking with you! How wonderful. I’m so glad you enjoy the book. If there’s ever anything you need, just give me a holler.

Hi Luis, I don’t know of any place specifically that sells bolo preto. You live in one of the best Portuguese areas in the country. Have you tried asking at Teixeira Bakery (973) 344-0103? Even if they don’t sell it, they might know who does.

Quick question about the book – are the recipies in English and Portuguese? I’m looking for a gift for my Portugese-only speaking future MIL, who is staying with us in the Ironbound from Cantanhede for 3 months. She is an amazing cook and I think she would love your book!

David, do you know of a good recipe for Folar de Páscoa? After living in the South US for 10 years without a folar on Easter, I have decided to take matters into my own hands. I know that the recipes vary by region, but I am thinking of the basic “pão doce com ovos” type that is common in the center of the country.

If you don’t have a full recipe, any tips on modifying portuguese ones would help. I have looked up several recipes from portuguese blogs and websites, but I’m not sure how I would get my hands on “fermento de padeiro.” What is that equivalent to in US terms? You are so lucky to live in the NE where there is a Portuguese community with markets and bakeries!!!

Oh, and thank you very much for writing The New Portuguese Table. It is my mom’s new favorite Portuguese cookbook!

Hello Giselle, thank you for your kind words. Tell me, what does the folar de Páscoa look like. I’ve had meaty ones in the North, sweet one made in coffee cans in the Algarve (from the Loulé market), round loaves with eggs in them, etc.

Hi Peter. Well, um, I’ve never made tofu mayo, so I can’t tell you if it’s richer tasting. But I can say it’s a great canvas for other flavors, which seems to be what people are going gaga over. (Although Amanda Hesser loves the mayo straight, no mix-ins.) You can keep it for as long as you would keep the milk you use to make it. That’s my unofficial rule of thumb.

Hello David,
Just a quick note for now to let you know that my cookbook club, Dowdy Corners Cookbook Club, has picked your book. We’ve just started cooking from it (so far loving the flavors), but we may have questions as we go along. It’s very wonderful that you offer this platform for questions.

I visited Madeira in August and would like to make some Madeira’s Christmas Traditional dishes. I have been searching the net but can’t find traditional recipes! What do you recommend I cook for the family at Christmas that will be typically traditional from Madeira??

Hi David, It was Christmas 1999 when my husband I went to Portugal as our last international trip before we had our first child. We had a wonderful time backpacking, staying in charming small pensions and seeking out wonderful restaurants, which we always found, even on our limited budget. Several years ago I ran into your book in the local library and had to renew it twice before unwillingly turning it back in. It brought back such wonderful memories of the food we ate there. Today, one of the meals my husband and kids always ask for is your delicious Roast Chicken with Amped Up Red-Pepper Paste. We’ve also used sweet potatoes when we had those on hand instead of regular potatoes and loved it. In fact, we are having it tonight. Question: what is your most festive recipe? What a treat to stumble upon your website as I search out your book to finally purchase my own copy.

david,i arrived at this site when i googled “why does my spellcheck say i misspelled LINGUICA and CHOURICO”? while i was researching kale soup recipes. since ive arrived here do you have one? i am currently planning my first kale soup at 48.

Hi, I just received your book and I’m delighted. I had been looking for a book on portuguese recipes but more modern and this is perfect. I showed it to my mother and she would love to have but she does not speak English. Does it exist in Portuguese ? and if yes coud it be possible to autographed. I would bought it for her birthay. Thanks in advance for your reply

Sylvie, thank you for writing and for the kind words about my book. Alas, the book isn’t available in Portuguese, only English. I gather from your lovely blog(!) you’re in Paris. If you do want to buy her the book anyway, send me a self-address stamped envelope and I’ll be happy to send her a signed bookplate.

David
Thank you so much for your answer and your offer. Yes I leave in France, in Versailles close to Paris. I bought your book I ordered it through a US vendor who accepts to ship to France. I could not resist. I received it and try a first recipe this weekend. O Bolo de Laranjà. It is excellent. We all liked it. Thanks a lot for your work. Actually I’m so impressed that I did a little note which I will published Tuesday :-)

Hi there! Someone in my Facebook group shared this site with us so I came to take a look. I’m definitely enjoying the information. I’m bookmarking it and will be tweeting this to my followers! Outstanding blog and amazing design and style.

So happy i came across your books, i just ordered my copy! David are your books being sold anywhere in Canada or is it just in the US? And why i’m asking is that i have a website well working on it and i would like to add a link to where your books are being sold, so anyone that reads my website and my top 10 recipes well they would know where to buy your book. I can’t wait to get your book and start cooking some typical Acorian cooking. Hope to hear from you sometime!

Zilda, thank you very much for your kind words. I don’t know any particular bookstores in Canada, but I do know that Canadian Amazon stocks it. Just one note: The book has a goodly number of Azorian recipes, but that’s not the thrust of the book. The book covers all the country.

Hi David, Just returned from my first trip to Portugal & promptly bought your book. I’m wondering about the ratio of dry to desalted cod. If you have a pound dry, what weight do you have after soaking out the salt?

Jean, great question, and I don’t have an exact answer. I did read somewhere that a 12-ounce piece is about a pound when soaked, but that really would depend upon what part of the fish you bought. Thicker, meatier loins will be have a different yield than the thinner parts near the tail, which have more bone and skin proportionally. Most recipes call for a salted-cod measure (ex. 1 pound salted cod) rather than a soaked amount (1 pound desalted salt cod).

And no advice making for arroz de mariscos than get really fresh seafood and have a great recipe.

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.